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A famous Sri Lankan street food, immensely popular in South India. Shredded parotta is stir-fried with eggs, vegetables, and aromatic spices, creating a uniquely delicious and hearty meal. It's comfort food at its best!
For 4 servings
Prepare the Parotta: Take the parottas and tear or chop them into small, bite-sized, ribbon-like pieces. Set them aside. Using day-old parottas works best as they are firmer.
Sauté Aromatics: Heat oil in a large, wide, heavy-bottomed pan or a cast-iron skillet over medium-high heat. Once hot, add the mustard seeds and let them splutter. Add the curry leaves and sauté for a few seconds. Then, add the chopped onions and slit green chilies. Sauté for 3-4 minutes until the onions become soft and translucent.
Cook Masala Base: Add the ginger-garlic paste and cook for about a minute until the raw aroma disappears. Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
Add Vegetables and Spices: Stir in the grated carrot and shredded cabbage. Cook for 2-3 minutes until they are slightly tender but still retain a crunch. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix everything well and cook for another minute to toast the spices.
Scramble the Eggs: Push the vegetable mixture to one side of the pan to create space. Crack the 4 eggs into the empty space. Let them set for 30-40 seconds, then gently scramble them until they are cooked. Once cooked, mix the scrambled eggs thoroughly with the vegetable masala.
Combine and 'Kottu': Add the shredded parotta pieces to the pan. Toss well to coat the parotta evenly with the masala. Now for the signature step: using two flat metal spatulas or a bench scraper, begin chopping and mixing the contents of the pan with a rhythmic motion. Continue this 'kottu' (chopping) process for 3-4 minutes. This breaks down the ingredients further and melds all the flavors together. If the mixture seems too dry, sprinkle a little water or salna (gravy).
A famous Sri Lankan street food, immensely popular in South India. Shredded parotta is stir-fried with eggs, vegetables, and aromatic spices, creating a uniquely delicious and hearty meal. It's comfort food at its best!
This sri_lankan recipe takes 40 minutes to prepare and yields 4 servings. At 493.69 calories per serving with 15.04g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Finish and Serve: Sprinkle the garam masala over the kottu roti and give it a final mix. Garnish with freshly chopped coriander leaves. Serve immediately while hot, traditionally with a side of raita or a simple gravy (salna).
Add shredded, cooked chicken along with the parotta for a non-vegetarian version.
Omit the eggs and add more vegetables like bell peppers, green beans, and peas for a fully vegetarian meal.
Sprinkle a generous amount of shredded mozzarella or cheddar cheese on top during the last minute of cooking and let it melt.
The inclusion of four large eggs makes this dish a great source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The carbohydrates from the parotta provide a quick and sustained source of energy, making this a filling and satisfying meal.
Vegetables like onions, tomatoes, carrots, and cabbage contribute essential vitamins, minerals, and dietary fiber, which aids in digestion and supports overall health.
Egg Kottu Roti is a moderately healthy dish. It provides a good amount of protein from the eggs and nutrients from the vegetables. However, the parotta is typically made from refined flour (maida), and the dish uses a fair amount of oil, making it high in carbohydrates and fats. It's best enjoyed in moderation as part of a balanced diet.
A typical serving of Egg Kottu Roti (around 295g or 1.5 cups) contains approximately 450-550 calories. The exact number can vary based on the type and amount of oil used and the size of the parottas.
You can use any type of parotta - plain, Malabar, or even frozen ones from the supermarket. For the most authentic texture, it's best to use parottas that are a day old as they are drier and hold their shape better when chopped and mixed.
Absolutely! To make a vegetarian version, simply omit the eggs and proceed with the recipe. You can add more vegetables like mushrooms, bell peppers, or even crumbled paneer (Indian cottage cheese) to make it more substantial.
If you don't have two metal spatulas, you can use one spatula and a sturdy spoon or a bench scraper. The goal is to chop and mix simultaneously. You can also transfer the mixture to a large cutting board and chop it with a knife before returning it to the pan for a final mix, though this is less traditional.